Eggplant Parmesan-A meatless yummy meal

We are trying to go meatless two nights a week and this is a good one to use up our garden eggplants.

Pictured: An eggplant and a pepper from our garden.

Eggplant Parmesan from allrecipes.com

Ingredients:
· 1 medium eggplant, sliced into ¼-inch slices
· 2 eggs, whisk with ¼ cup milk
· 2 cups seasoned bread crumbs
· Olive oil for frying
· Mozzarella cheese, 1/8-inch slices
· 28 oz. favorite spaghetti sauce
· ¼ grated Parmesan cheese
· Basil, for garnish - optional

Method:

Have twice as many eggplant slices as Mozzarella slices. The Mozzarella will be sandwiched in between two eggplant slices.

1. Whisk egg and milk in a small bowl; set aside.

2. Sprinkle half the bread crumbs on a large plate; set aside.

3. Heat approx ½-inch oil in frying pan. Test oil by dropping in a small piece of bread; when oil sizzles it's ready.

4. Dip eggplant slice in egg mixture, then dredge in bread crumbs, place in oil. Fry until light brown and turn, continue to cook until light brown.

5. Place cooked slice in a baking dish, top with a slice of Mozzarella cheese and then with another cooked slice of eggplant.

6. Continue process until all eggplant are in baking dish. Top each with spaghetti sauce. Sprinkle with Parmesan cheese.

7. Place in oven at 350 degrees and cook approx 20-30 minutes, or until cheese is melted. Garnish with fresh basil if desired.